Russell James The Raw Food Chef's Carrot Cake

For this month's potluck I decided to throw together this vegan raw food recipe by the raw food chef, Russell James. 

Carrot and Orange Cake

2 cups pecans, ground in a food processor

3 cup carrot, finely grated

1/4 cup raisins, roughly chopped

1 teaspoon nutmeg

1 1/2 teaspoon mixed spice*

Date paste**

1/2 teaspoon salt

1/2 teaspoon orange zest

1/2 cup desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.

** Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

- Thoroughly mix all ingredients together in a large bowl.

- Shape into individual cakes or press into one large cake, ready to be cut at the end.

- Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

For the frosting
1 1/2 cups cashews
2 TBSP agave
1/2 cup water
3 TBSP coconut oil
1 TBSP vanilla
1/4 TSP salt

 Blend all ingredients in a high speed blender until smooth.

 Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.

 Garnish cake with nutmeg.

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